Mothers Day - Sunday 31st March
Mothers day on the 11th March is a day to say THANKYOU to mum for everything she does. Why not come to Anthonys on this very special Sunday Lunch. Anthonys is providing a special lunch menu including Roast Rump of Lamb to help you say thank you to all the mothers out there. We are doing our usual three sittings.
Our Mothering Sunday Lunch this year is £33 per head and children (under 12) £15 per head. We are doing 3 sittings this year.
12 noon, 3.30pm and 7pm. To Book in please contact us here or call 02476374141.
Polite Notice - Due to the increasing popularity of Anthonys a deposit of £10 per person is required upon booking to confirm all reservations.
Menu
Starters
Broccoli and Stilton Soup (v)
Duo of Fish - Prawn Cocktail and Plaice Goujon
Poached Pear, Stilton and Walnut Salad with a Maple Dressing (n)
Deep Fried Brie with Cranberry Sauce (v)
Duck, Chicken & Sour Cherry Terrine with Chutney & Toast
Mains
Roast Sirloin of Beef with Yorkshire Puddings and Gravy
Roast Chicken and Pigs in Blankets
Herb crusted Rump of Lamb with Mash
Pan fried Salmon,with a Pea Puree and Prawns in Chilli Butter
Garlic and Thyme Baked Mushroom with Goats Cheese (v)
For the table - Roast Potatoes, Broccoli in a cheese sauce and Mixed Steamed Vegetables and braised red cabbage
Desserts
Croissant Bread and Butter Pudding with Custard or Ice Cream
Apple and Berry Oat Crumble with Custard or Ice Cream
Chocolate Brownie with Chocolate Sauce and Vanialla Ice Cream
Salted Caramel, Chocolate and Malteser Profiterol Sundae
Lemon Mascapone Cheesecake with Raspberry Coulis and Crushed Merrangue
Our Mothering Sunday Lunch this year is £33 per head and children (under 12) £15 per head. We are doing 3 sittings this year.
12 noon, 3.30pm and 7pm. To Book in please contact us here or call 02476374141.
Polite Notice - Due to the increasing popularity of Anthonys a deposit of £10 per person is required upon booking to confirm all reservations.
Menu
Starters
Broccoli and Stilton Soup (v)
Duo of Fish - Prawn Cocktail and Plaice Goujon
Poached Pear, Stilton and Walnut Salad with a Maple Dressing (n)
Deep Fried Brie with Cranberry Sauce (v)
Duck, Chicken & Sour Cherry Terrine with Chutney & Toast
Mains
Roast Sirloin of Beef with Yorkshire Puddings and Gravy
Roast Chicken and Pigs in Blankets
Herb crusted Rump of Lamb with Mash
Pan fried Salmon,with a Pea Puree and Prawns in Chilli Butter
Garlic and Thyme Baked Mushroom with Goats Cheese (v)
For the table - Roast Potatoes, Broccoli in a cheese sauce and Mixed Steamed Vegetables and braised red cabbage
Desserts
Croissant Bread and Butter Pudding with Custard or Ice Cream
Apple and Berry Oat Crumble with Custard or Ice Cream
Chocolate Brownie with Chocolate Sauce and Vanialla Ice Cream
Salted Caramel, Chocolate and Malteser Profiterol Sundae
Lemon Mascapone Cheesecake with Raspberry Coulis and Crushed Merrangue
